Component
For the Dough
250 gr./8.8 oz. flour
125 gr./4.4 oz. unsalted adulation
Cutlet
tablespoon swab
1 teaspoon cocoa greasepaint
250 gr./8.8 oz. sugar
2 large eggs
240 ml./8.1fl. oz. buttermilk
1 tablespoon baking greasepaint
1 tablespoon red baking die
1 tablespoon vanilla greasepaint
For the Cream
125 gr./4.4 oz. Cream rubbish”Philadelphia”
125 gr./4.4 oz. Italian cream rubbish”Mascarpone”
100 gr./3.5 oz. soft cow’s adulation
100 gr./3.5 oz. Greasepaint sugar
To Embellish
Strawberries/ Snorts
Fresh mint leaves
Method
Preheat the roaster to 170 °C (338 °F). Place a baking paper on a roaster size charger visage and set away.
Dough
In a large coliseum, sift together the flour, swab, cocoa greasepaint and vanilla greasepaint. In another coliseum, scourge together the adulation and sugar until it becomes a white ethereal substance. Set away.
Using a handheld or stand mixer fitted with a paddle attachment, beat the adulation, sugar and eggs on a high speed until smooth and delicate, adding the eggs one by one.
In a small coliseum blend together 2 tbsp from the admixture with the red food coloring and 1 tbsp buttermilk. Mix well and set away.
With the mixer on a low speed, add the dry constituents in three additions interspersing with the buttermilk, beginning and ending with the dry constituents, and mixing each addition just until incorporated. Don’t overmix.
Pour the batter into the charger visage and make smooth. Singe for 20 twinkles or until the covers of the galettes spring back when gently touched and toothpick fitted in the center comes out clean.
However don’t over singe else your cutlet base may dry out. Remove from the roaster and allow the cutlet base to cool in the visage set on a line rack. Cool fully.
Make the frosting
In a large coliseum whisk the adulation and powdered sugar. In another coliseum mix the two types of rubbish.
You may use a rustic ladle or a silicone spatula ( do not use a mixer). Mix the two fusions precisely and transfer into a confection bag with a 6 mm round pipeline tip.
Assembling and serving
After the cutlet base is fully cooled, cut 16 identical circles using a 7 cm (”) periphery pristine sword ring. Pipe the rubbish
frosting over half of them (8 pieces). Top the frosting with the other (8 pieces) and decorated the top again with cream frosting as you like. Put all mini galettes in refrigerator for several hours.
Before presenting leave them for about 15 twinkles at room temperature and trim with fresh berries and mint leaves.